Sous Vide Rib Fillet with Smoky Peanut Sauce and Salsa


Dad has bought a sous vide machine. And dad is now obsessed with sous vide’ing everything. Like everything!

So, since I had not posted anything for the red blooded male in a while, and since anything from an animal didn’t have a chance of hitting our plates unless it was sous vide. I made you this.

PS. If you don’t have a sous vide machine, you can use makeshift methods such as this, or skip it all together and just use a beautiful piece of barbecued eye or rib fillet.





Sous Vide Rib Fillet with Smoky Peanut Sauce and Salsa
From Jamie Olivers Jamie's America, California Chapter Serves 3, or maybe just 2 hungry men
  • 2 large rib fillet, bone in
  • Salt
  • Oil
Peanut sauce
  • 100 g roasted peanuts
  • 50 g sesame seeds
  • ¼ tsp cumin, ground
  • 1 tsp smoked paprika
  • 1 clove garlic, peeled and finely sliced
  • 100 ml extra virgin olive oil
  • 1 swig tequila
  • Juice of 1 lime
  • 1-2 fresh green chillies, stalks removed, seeds left in
  • Sea salt
Mexican salsa
  • 1 small bunch fresh coriander
  • ½ small bunch fresh mint, leaves picked
  • 1 fresh green chillies, deseeded
  • 4 large spring onions, trimmed
  • 2 tomatoes, roughly chopped
  • Juice of 1 lime
  1. First, get your steaks started. Take your meat out of the fridge, let them start to come up to room temperature and then oil and salt them. Heat a fry pan to high and cook the steaks for about a minute on each side. Remove from the pan and vacuum seal. Place in your water bath at about 54°C for 3 hours. If you are not using sous vide meat, you can just skip this part.
  2. To make the peanut sauce, put a fry pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the cumin, ,paprika and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, tequila, lime juice, salt and pepper, and 200ml of water. Whaz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Set aside.
  3. To make your salsa, place the coriander bunch, including the stalks, with the mint leaves, garlic, chilli, spring onions and tomatoes and chop until it’s all very fine. Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a a tablespoon or so of olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice, and set aside.
  4. Once your sauces are ready to go, and your 3 hours is up. Remove the steaks from the water bath, remove from the vacuum seal bag and pat dry. Salt again and then in either a hot griddle pan, or on the barbecue, sear the steaks for a further 2 minutes on each side to develop a nice crust. If you are not sous vide’ing, just oil and salt your steaks and cook to your liking.
  5. When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm-thick slices, spread the peanut sauce over a large serving platter, and gently place the slices of steak on top. Finish with some of the salsa spooned over the steaks and serve. Really good!


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